oh this vegan life!

Tacos…go ahead, google it….amazing right? The world is obsessed with tacos. Little do they know that vegan tacos are legit tacos too. Potato taquitos make up part of the taco family, but sometimes can be bland if the filling is not flavorful. The idea for these came to me while cleaning out my fridge. I came across a small container with last weeks vegan mexican chorizo…if I could put those flavors into a potato taco, it would be perfect. And it was!

Ingredients

4 medium potatoes

corn tortillas ( this recipe makes about 16 taquitos)

2 tbsp apple cider vinegar

1 tsp smoked paprika

1 tsp. chili powder

1/2 tsp ground coriander

1/2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried oregano

1/2 tsp black pepper

2 tsp kosher salt

2 tbsp vegan butter substitute ( i use smart balance )

oil for cooking the taquitos

For the avocado salsa add the following to a blender and process until smooth.

1 large avocado

1 serrano chile

2 raw tomatillos

1 clove garlic

1 tbsp diced onion

juice from 2 limes

1/3 cup water

1 tsp. salt

1/4 tsp pepper

1 tbsp chopped cilantro leaves

Preparation

Step 1 – peel and chop potato into large cubes, add them to a pot, cover with water, add 2 tsp salt and cook until potatoes are tender. Drain and set aside.

Step 2 – In a small bowl combine the vinegar, chili powder, smoked paprika, oregano, cumin, ground coriander, salt, pepper and mix to form a paste; heat 2 tsp. oil in a small pan add this chili paste and slightly fry until fragrant, about 4-5 minutes; add this paste to the cooked potatoes along with 2 tbsp smart balance, and mash to combine very well.

Step 3 – to make taquitos, lightly brush corn tortillas with oil and soften on a warm non stick skillet about 12 seconds each side ( this makes the rolling process easier) set aside to cool slightly enough to handle; place about 2 tbsp potato filling onto one end of the tortilla and roll-up; place on wax paper seam side down; heat about 3 -5 tbsp oil in a large non stick pan place your rolled up taquitos seam side down and allow to cook 5 minutes before turning; cook on all sides until golden brown and crisp, use medium heat setting; transfer onto paper towels to absorb excess oil.

Serve with Avocado Salsa, lettuce, radishes,and fresh cilantro.I served these with the last of my cashew cream, but they are just as good without it. Enjoy!